Tarte tatin

Total time: 55m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 797 Kcal, 8g Protein, 115g Carbohydrates, 34g Fat


  • 10 g salted butter, cut into pieces
  • 80 g sugar
  • 400 g pear, peeled, cored and quartered
  • sea salt, to taste
  • 1 puff pastry dough, rolled into a circle
  • Utensils
  • For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper

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  • Pre-heat oven to 220°C. Spread the sugar over the prepared oven tray. Caramelize for approx. 10 mins. in the lower half of an oven preheated to 220°C until the sugar turns a pale brown colour. Remove, distribute the butter over the caramel, allow to melt.
  • Place the pears in the caramel, cut side down and packed closely together. Bake for 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
  • Firmly prick the dough with a fork and lay loosely over the pears. Gently press down the edge of the dough. Finish baking: remove the tart after about 15 mins., leave to stand for 5 mins. Carefully turn out the tart, season to taste with a little Fleur de Sel, serve warm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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